spring 2022









Iberia’s famous classic Caesar salad






MARISCADA a la PLANCHA serves up to four $89.65
scallops, white prawns, gulf prawns, clams, and squid; a la plancha,
grilled asparagus, salsa verde



small, serves one to three $48.90
large, serves four to six $94.80
our most popular menu item for the past 37 years
Iberia’s award winning rendition of saffron-infused rice with chicken, pork and seafood



serves one to three $87.00
lobster paella with cuttlefish and prawns



serves one to three $44.25
brothy rice from Murcia, sofrito, bomba rice, scallops, blue prawns,
clams, squid, peas and piquillo peppers






sardinas a la parrilla – grilled sardine filet wrapped in a grape leaf, garlic toast



txipirones en su tinta – squid stuffed with tomatoes & sausage, braised in wine and its ink



gambas al ajillo – pan-seared blue prawns, toasted garlic, pimentón and fino sherry



vieiras con espuma de salmón – grilled day-boat scallops
on smoked salmon mousse toast



guiso de pulpitos con habichuelas – baby octopus and navy beans
braised with tomatoes, olives and pimentón



pintxos de atun – on toast: crudo of ahi tuna filet, olives, tomato marmalade



fritas de bacalhau – Portuguese salt-cod fritters, with onions and cilantro



ameijoas a moda de Algarve – clams, Iberico pork, chard and beans;
braised with pimentao, Madeira wine and roasted garlic



ahumados con patatas – smoked trout and potato salad with chives, olives
and piquillo peppers



marmitako – marmitas were heavy skillets where northern Spain’s fishermen
prepared this hearty dish of tuna, peppers and potatoes



canelón de boletus – a twist on a classical: pasta tube stuffed with ceps and roasted leeks;
topped with béchamel and baked



pa amb tomàquet – grilled rustic bread, garlic, tomato, olive oil



setas al ajillo – griddled king oyster mushrooms, garlic-parsley olive oil



gazpacho sevillano – chilled puree of tomato, garlic, and fresh vegetables; in a glass



patatas bravas con allioli – spicy fried potatoes with garlic mayonnaise



codorniz asada – roasted quail, stuffed with duck patê, chicken and duxelles of mushrooms;
cinnamon-almond sauce



espalda de lechon – brandy-braised pork shoulder with roasted onions,
thyme and rosemary



datiles endiablados – six “deviled” dates: filled with chorizo and wrapped in bacon



arroz de caҫador – Lisbon-style agulha rice with wild boar and black trumpet mushrooms



cordero al chilindron – Rioja’s favorite lamb stew with choricero peppers and red wine



montaditos de lomo – pork tenderloin, marinated with oregano, garlic and lemon;
grilled and served on toast, topped with piquillo pepper and anchovy (opt.)



‘el Pepito’- seared prime beef filet medallion (4 oz.), scalloped potatoes
caramelized onions, cabrales cheese



conserva de pato – slow-cooked duck leg, cranberry jam; brioche toast



100% jamón iberico – country bread rubbed with tomato,
topped with the iconic ham of the black hoofed iberian pig.

prices do not include twenty percent service charge and nine point seven five percent sales tax.

consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs

may increase your risk of food-born illness

corkage $30.00 per 750ml. bottle, maximum two bottles